Scrod pate
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8.00 | ounce | scrod; trimmed |
| 1 | salt; to taste | |
| 1 | freshly ground white pepper; to taste | |
| 4.00 | tablespoon | unsalted butter; softened |
| 1.00 | cup | fresh bread crumbs |
| 2.00 | tablespoon | lemon juice |
| 1.00 | teaspoon | chopped lemon zest |
| 1.00 | pinch | nutmeg |
| 1.00 | tablespoon | parsley |
| ⅔ | cup | half-and-half |
Directions
Preheat oven to 400 degrees. Season and oil the scrod, and place in a baking dish. Bake for 10 minutes or until the fish is just done, and still moist inside. Allow to cool. In the work bowl of your food processor place scrod, butter, bread crumbs, lemon juice, zest, nutmeg, parsley, and puree for 2 minutes, stopping once to scrap down the sides of the work bowl. Add the half and half and process until incorporated. Taste and re-season if necessary. Pour into a small serving bowl and let chill for 1 hour. Serve surrounded by some croutons and raw vegetables. This recipe yields about 2½ cups of scrod pate.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2206 broadcast 08-19-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
10-26-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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